Stir in onions and celery; cook until just slightly golden. We better clarified in the instructions. Good luck on your vegan journey! I like things spicy, so I added smoked paprika and two crushed dundicuts. Any sides, or just by itself? I added those in after blending to give it some texture. I love corn and I’ve been getting back into soups now that the cold weather is going to be approaching! I’ve been craving corn and this sounds delicious! I want like five bowls. Made this tonight and all I can say is this is going into our summer recipes! 9-ingredient simple summer chowder with corn and potatoes. It was absolutely delicious. That’s what we’ll call it. It should keep 2-3 days in the fridge. Adore this recipe! when I was asking about a cookbook I meant a hardback printed one (I just noticed you have a digitial/e-book one) With the photography and your sense of style it would be simply stunning! Thanks so much! Saute the spring onions if using them till they become transparent. Substituted the almond milk for 1 cup 100% coconut milk and 1 cup organic unsweetened soy milk (ingredients only filtered water and organic soybeans). Wow, that looks delicious, and like you said perfect for Summer! Delicious: smooth and creamy, nice roasted flavor, and a hint of crispness from the corn kernels. Really, really good. Thanks for the recipe! This was very good and easy to make. Yes, yes, yes! Texture was a bit off though. I made a double recipe of this last night for a fall family outing. Let us know if you give it a try! And I also wanted to give a shout out to those corn cobs: a great trick to thicken more and infuse this soup with corn-y (haha) flavor is to simmer them in the broth! Sprinkle the flour and thyme over the vegetables and stir to coat. It was a hit! Add the corn, broth, almond milk, nutritional yeast, and turmeric, if using. bag of organic bi-color frozen corn from Whole Foods!! However, if you are looking for something basic and simple this is a great recipe for that. It turned out perfectly! Made this tonight and hubby loved it too. This creamy, vegan Corn Soup with Basil and Pine Nuts is a hearty and flavorful soup served warm or cold. Quick & easy Can’t wait to make this soup! Glad you found us. YUM. My children even loved it and went for seconds. I made this recipe in my Instant Pot. Ah, thanks Veronika! Start with your roasted corn and veggies- we’re going to roast the corn off the cob with some summer squash (or zucchini) and onion, taking it out of the oven once or twice to stir it around. Your email address will not be published. This soup is so amazing! . Great recipe! I also added extra vegetable boulloin cubes, sage, basil, rosemary, and more garlic as garlic powder and it turned out awesome! The only thing i did differently was add some thyme, green onions, paprika, and red pepper flakes in while it was cooking, and it was fantastic! However, I can honsetly say that the next time she spends the night at a friends house that this will be on the menu! My husband and I both had to MAKE ourselves stop eating it! Great soup! This looks so good. I was looking for a healthier alternative to corn chowders that containslots of heavy cream, and this was great! Very much recommend. Will definitely make this again.. Oh, I omitted the nutritional yeast tho.. but still delicious! If I’m not blending it how much Veggie broth should I use? So good with/on everything. :), This looks delicious! Made this over the summer and then just made this again as a post holiday indulgences – perfect creaminess to make it warm and cozy for the winter. I made this tonight for dinner w/ a side salad – what a big hit! This soup is amazing!!! I made this last night and it was a amazing. That’s why we left our soup brothy and (vegan) cream-less, to really appreciate the light and subtle sweetness and beauty of summer corn. I used extra potatoes though, so I think it may! xo. Add shallots, garlic, ginger and chile, and sauté, … I look forward to making this again with fresh corn once summer does roll around. Savory with a subtle sweetness That is a really useful page, especially the link to the Nikon v Canon comparison. It was delicious! I made this and it was DELICIOUS! Thanks Jane! I was absolutely wonderful. This recipe truly looks perfect :). Making this right now with the following additions: So glad you enjoyed it, Sarah! However, I’d like to make it ahead of time ~ do you know how well it freezes? Cold Weather Cabbage Soup with Butternut Squash and Turmeric, Lentil, Chestnut Mushrooms and Amaranth Winter Soup, https://veryveganval.com/2020/08/13/light-and-brothy-vegan-corn-soup/, Gluten-Free Vegan Bars with Teff and Chocolate, Garlic Scape Sweet Potato Pakoras or Fritters (Vegan), Magically Green Vegan Sunflower Butter Muffins, Halloween Stuffed Peppers (Vomiting Jack-o-Lanterns), What does that game Clue have to do with corn? I used my immersion blender instead of the blender and left a few chunks and added vegan bacon bits at the end for a smokey addition. * 1 russet potato can be subbed for the 4 small red potatoes. This one is a favorite! Aw, yay! Yes, I used an entire 16 oz. To speed this recipe up, next time i’ll microwave the potatoes for 1-2 minutes because Step 2 took me about 10 minutes longer than the recipe stated. I just wish it had more veggies to make it a bit more flavorful. Thanks for a great recipe. Thank you and happy new year! It was the first time that I have made a corn soup with almond milk instead of cream or milk. A great hearty and creamy soup that isn’t full of beans. I’m busy til 3, so….. Hope you give this a try, Brita! I’m new to being on a (mostly) vegan diet and to cooking, your blog is a LIFE SAVER!! I went the non-vegan route and used whole milk as well as added some turkey bacon for an extra kick and it was perfect. It was easy and delicious. I made a larger batch so I added to the contents. Will be trying it soon- thanks for the recipe! This soup made me happy! Should I change up anything in the recipe to make it work?? So, I figured it was prime time to add some corn soup to my repertoire, especially since it lends itself to well to creamy, brothy goodness. Our preferred method is milk + broth and blended. Please scheme away ;-) And thanks for letting me peek inside your camera bag. I stuck with coconut milk. Love it! I am going to make ing this soup tomorrow!!!! Awesome recipe making it again tonight love it! Had no veg stock so I sauteed a diced carrot and celery with the onion and used mostly water with a bit of soymilk after blending – it was fantastic with a sprinkle of smoked paprika. Can’t wait to make this again, it’s a hit with everyone! Thank you so much for the delicious recipe! Yes! This is a forever recipe in our home. Such an easy, rich-tasting way to do fresh corn justice. It turned out great! Thanks!!! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Hi Gigi, it should keep in the fridge for 3-4 days and the freezer for ~1 month (perhaps longer). Lovely notes! Super yummy!!! I will absolutely be making this again! However I shredded the potatoes before i cooked them and so it was thick without pureeing the soup. Thanks for the recipe! Making this over the weekend – the corn broth is a great idea. Sounds great however you put in recipe ( if using canned corn ) 1.5 cans – how many ounces in “a can” thanks so much ! Amazing. Chop the summer squash into small cubes. Hi, Thanks so much for sharing! We loved it! I tried a few vegan corn soups before finding this one and none of them really did it for me. I made it with half milk/half broth and blended it with my immersion blender. ;). Overall, this was a very satisfying soup! This soup is soooo good!! Otherwise, order it online. This soup is really good!! I will definitely be making this again! Thanks! Aw, we’re so glad you enjoyed it, Athena! Thank you. No leftovers. I plan on blending silken tofu to make it even creamier! It was excellent! I used a can of organic coconut milk to replace the almond milk, and I added a can of organic white beans just to bulk it up a bit. Thanks ~ I’ll let you know how it turns out! I ususally throw the corn cobs in for extra flavor. I would reduce potato to two, or maybe mine were too big? Yay! It was very good and easy to make. Stir in red curry paste, lime juice, and half of the grilled corn kernels and cook 1 minute, stirring … A hearty and ideal vegan meal for those days that you need … I used this recipe as a base and it was great! I also added a rinsed/drained can of cannellini beans. 1 medium russet potato Delicious flavor. I made a double batch per the recipe & sent half to my son’s home. It is delicious, quick, and filling. Sorry to hear that, Jac! I made it exactly as the recipe read, except I used only 25% almond milk and the rest broth. Scale 1x 2x 3x Ingredients. All my photographically-knowledgeable friends seem to favour Canon, so there must be something there. Also blended 1/2 the potatoes with broth and used frozen corn (not in season now). We even make it as a side on Thanksgiving. I recently had a small dinner party and served this with your panko baked avocado tacos and your chipotle red salsa (I may have a slight obsession with your recipes…) The whole meal was a crowd pleaser. I don’t know how I’m just now discovering your recipes but I’m hooked! I added more spices (turmeric, onion powder, garlic powder, chicken bouillon). Can sweet potatoes be used as a substitute? Heat oil over medium heat in a large soup pot.Add onions to the pot to sauté. You should need roughly 18oz of corn. I used a couple of leeks instead of onions, added a diced red pepper, and used macadamia milk instead of almond, because that’s what I had in the fridge, and it turned out delicious. I LOVE corn soup! It REALLY does. Add salt and pepper to taste and serve. I don’t have a blender but the brothy version was perfect, and it’s the first time I’ve used nutritional yeast but it worked well. lol LOVE IT!!! I threw the potatoes in right away with the onions and chopped them small. So glad you enjoyed it, Katherina! The hardest part of making it is shucking the fresh corn and cutting the … Xo. I double the garlic out of personal preference and find a couple extra potatoes can help boost any creaminess my milkless version lacks (I use an immersion blender in the pot and spot-blend the potato-y parts as best I can). Also I just love trying recipes and this is quite amazing. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! And healthier! I also added an extra cup of corn to add more servings. I not blend mine so I used 3 cups of broth and 1 cup of almond milk. Just finished making this. ; Dice the celery and add it to the pot to sauté. Thanks for sharing! Pretty much any brand will do. I made this in the middle of winter (during the bomb cyclone), and it worked perfectly as a winter soup as well! Dang girl! Blended half of it, so it still had a good bit Of chunkiness. And not only is it both vegan and gluten free, but it can also be prepared one of two ways: Blended and smooth, or chunky and brothy. I doubled the amount of onion, Garlic and vegetable broth. I ask because I made it last week and froze what was left over the weekend to enjoy it for lunch this week. Thanks for sharing, Grace! (Whatever the combination of broth/milk) Everyone loved it! Anyone know how many cups of corn that is I only have frozen corn?? Sorry about that! Though corn soup is often served with a cream or chicken stock, you will prefer this vegan version. This is JUST what I wanted. I visited Germany for the first time last year. I used almond coconut blend milk instead. Thanks so much for another easy, peasy, delicious recipe! This was so so good!! All broth if NOT blending. A few drops of Tabasco on top once it’s in the bowl gives it a perfect finish! But I usually get mine in bulk at our Natural Grocers. This is without a doubt the best corn coup I’ve ever had and my favorite soup in general! Thanks so much for the lovely review, Sarah. Would it still taste ok after frozen? In addition to salt and pepper, I added paprika, curry powder, cumin, onion powder and garlic powder. Would you say its a sweet soup because of the corn flavor? We’re so glad everyone enjoyed it! Break the cobs in half to help them release their flavor, and just let it simmer while your vegetables roast. Did you make any modifications? I’d say about 1 1/2 – 2 cups total (including the top garnish). Delicious and easy. We are so glad you enjoyed it! I also blended about 1/2 to 3/4 c of cannelli beans for more creaminess. I also had some green chiles in my box, so I added roasted green chiles to the soup prior to blending. I also added celery and celery greens, as well as black beans, to the post-blended soup. I realize this post is several years old, so hopefully you’re still monitoring comments :). Sautéed onions, garlic, and potatoes for 4 minutes before adding all the ingredients and pressure cooking for 10 more. I am so excited to find this recipe! Sometimes I think I would love to live on the equator where I never … I can’t read, apparently, and so I added four ears of corn, and it was still lovely, just more of a stew than a soup. This Creamy Potato and Corn Soup by Roxane Brien is made of complex vegan carbs! Continue to stir and cook for about … Add most of the corn, reserving a little for garnish, and stir. Holy delicious! Thanks again for your awesome recipes. Summer perfection right here. Just made this! Delicious!i made the blended version with broth and almond milk. Whoop! Hi. Yes! :-), This was perfect! Next time I plan to add another potato or two. My husband loved it! I love a summer soup! I’m making this corn soup tonight, but because I like to make healthy things bad for me, i’m adding bacon. Let us know if you give it a try! I love that the recipe is so easy to customize to your preferences as well. I came by this recipe as I was looking for a recipe to make corn soup. Check out this tutorial! I think Bragg’s is a good brand. Rather than put some in a blender, I used my hand blender so I could control the thickness to the way I liked. I made a few changes. This is my second time using it, and I didn’t have nutritional yeast the first time (which was still amazing though) but this time I used it and it was even better! I’m probably just not understanding the directions, but when you say to use half milk and half broth for blending, do you mean all two cups of each? My new favorite soup recipe! Thanks for sharing! It gives this street corn soup a really smooth, velvety texture. I have made this recipe twice now and it is one of my favorite vegan soups!! I used up my CSA sweet corn and red potatoes…and also added in a few handfuls of lacianto kale! Drizzle with olive oil, salt and pepper, and roast in the oven for 35 minutes, taking it out once or twice to stir when roasting. View UCs6pL8av-qLZustneAA7iPA’s profile on YouTube, Pinole Pancakes with Blueberry Maple Syrup, Hearty Bean Dinner Salad with Sun Dried Tomato Dressing. To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. I did not have soy milk, so I used 2 cans coconut milk and added one red pepper and a jalapeño in. If so which would you recommend? As always, this recipe was a huge hit at my house! When you say add two cups of soup to the blender, is it just the broth or potatoes and corn included? Corn is kind of delicate and when reheated it can fall apart and sometimes the freezer and infuse an “off” flavor. I made this tonight and it was delicious! I cannot say enough how good this soup is! This corn chowder was incredible! Quite fantastic soup. Smooth and delish! This is a keeper, thank you. Thanks for sharing, Tess. I blended half of it as the recipe suggested and added a couple of different spices as I love it flavourful. We’ll take another look at the recipe for improvements! And better! Like… I made a nice sized pot for 3 people. I’ll be making this again! Add poblano pepper (without seeds) while simmering the potatoes. I made some sauteed kale and mushrooms to go along with this, and it was a good wholesome dinner. For some reason, I’m craving corn chowder and am wondering if this recipe can be made with frozen corn? I loved the sweet and smoky combination. xo, So I just discovered your blog, and I am HOOOOOOKED! Thanks for sharing, Desiree! We aren’t sure why this would happen but one idea would be perhaps the brand of almond milk? This is one of my favorite soups that I have ever made!!! I have to say having the right corn helps because the sweet flavor of really good corn enhanced this dish SO much! Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut … I added some adobo powder to make it juuuust right ;). Oh.My.Gosh! My garden is literally bursting with corn right now! Very easy to make and delicious, the perfect way to use up all my corn on the cob. My kids (7, 5 and 2 yrs) loved it too! Probably a stupid question, but does nutritional yeast have baker’s yeast in it? I’m a big fan of soup. Next time, would you mind leaving a rating with your review? Love the modifications! 2 cups unsweetened coconut milk Dice the onion, and place half of it on a large baking sheet with the summer squash and corn. And also just so simple and easy to make. The recipe is simple: 9 ingredients total, and likely things you have on hand right now. Thank you so much ☺, I just love this recipe. I did the half veggie broth and half almond milk for the broth and it turned out great. Thank you for always being my go to for delicious recipes!! This did not work well for me. Another. I just made it tonight and I love it! I did the half almond milk/half broth with nutritional yeast and it was SO good. This was so fun to make and delicious! Made this last night and it turned out so well. So quick! I’ve never made corn soup before, but this looks like an absolutely gorgeous dish! Hi Lorena! Husband said definitely keep this recipe! Add just enough corn stock to cover the corn, turn the heat to high and bring to a boil. I made the corn chowder. It was a hit!! Recommended! :), Oh this looks so delicious! The corn was super sweet and delicious! This soup is best fresh. Thank you! We’re so glad you enjoy it! Next time I will add a few extra redskins. I’ve made this twice – the first time I followed the recipe as is except I used coconut milk. Topped it w the green onions, some avocado & chili pepper flakes and it was delicious! I adore corn and bet this soup would also be tasty with a pinch of smoky paprika instead of the nutritional yeast :). So simple! And love that modifications! Required fields are marked *. I added red and green bell because I like those flavors with corn and used chicken broth and heavy whipping cream, but those were really the only changes. Also bought & tried the nutritional yeast for the first time but not sure that I could really tell too much of a difference. I made this. I am sure I will be making this again and again. Thank you for this perfect summer soup recipe! We are so glad you enjoyed it! Thanks! https://www.makingthymeforhealth.com/vegan-roasted-poblano-corn-chowder Thanks for all the awesome recipes! 9. Thank you! I ended up blending my soup but then sautéing corn and celery on the side to stir into the blended mix to give it texture. When serving, I sauteed up spinach with the remaining corn. Reduce the heat and simmer for 10-15 minutes with a lid on until the corn is tender. I considered blending it, but I’m happy with it the way it is. Half and half if you ARE blending. I decided to make this recipe because I love soup and I had a bunch of frozen corn. Just writing to say this recipe was the favorite meal of the year for my girlfriend and I – so amazing! I modified it slightly by using only veggie broth, no dairy or dairy substitute, and I did not flavor with nutritional yeast but shaved a little Parmesan on top of the bowls before serving. Add the remaining ingredients and stir well. I didn’t use yeast BTW. Ahh, I’m so in love with the way this soup looks. Do you think I could replace half of the potatoes for chickpeas or white beans without changing too much of the flavor? <3 Arie. I feel like super mom! thanks!! I also make your “favorite vegan pizza and vegan parmesan cheese ” once a week. I also did the unblended version since I’m staying in a field camp and don’t have a blender or food processor! Vegan Corn Chowder time, to be exact. :) An easy and delicious dish. Someone said touch of cayenne and cinnamon, which is nice and makes it a bit more interesting. YUM! :). Thanks for the lovely review! ?? Womp! So I will definitely try this out very soon. It only got better the more time it spent in the fridge. Peel and dice the carrots. Do you think this soup would freeze well? It was amazing and will be one of my new go to recipes over the summer. I blended mine, but it would also be delicious left as is. Smoked paprika takes this over the top. I tweaked it by using a cup of coconut milk and added more broth. I’ve seen a few other people do it as well…. I also added 2 ribs of celery and half a poblano. Anyhoo, ignoring my greedy belly for a second, could you tell me what camera and lens your hubby tends to use for the food photography? Here’s our camera bag!! Soooo flavourful! Match made in heaven.. so good! So one cup of milk and one cup of broth? It turned out amazing! Thanks so much for the lovely review and for sharing your modifications, Martha. Blended it all up and just loved it so much on this cold winter day! I’ve only just gone vegan and really needed some comfort food recipes, so thanks for this winner. Hope that helps! Sorry to confuse! I added bay leaf, because bay leaf makes everything better. I also chopped up and added a small zucchini along with the potatoes, to get some extra veggie nutrients. Love the modifications, Crystal! I can’t wait to eat the left-overs! this is the perfect soup for the end of summer. I am in the UK and gluten and dairy-free living is pretty tricky, so to find all this permissable deliciousness in once place kind of pushes a girl over the edge with euphoria..where to start..!! I wasn’t sure if I should in case it didn’t help much with the flavor of the dish. So glad you enjoyed it! We’re so glad you enjoyed it! What would you serve it with though? I reserved some corn and pulled out some potato chunks before blending it. I doubled the recipe and added 1/2 head of cauliflower and subbed 2 cups almond milk for 1/2 cup full fat coconut milk. One thing that I really don’t get doing with sweet corn is dumping it in a bowl of cream- all the subtle, beautiful corn flavor just flies right out the window. This looks like an awesome dish for transitioning into fall – super comforting, but still taking advantage of all the summer produce! Notify me of followup comments via e-mail. Also, I kind of half-assed it because I only had small golden potatoes and unsweetened vanilla almond milk, but the end result is good. So you made the soup since you are commenting as well? I really like your blog… I like recipes with as little ingredients as possible. Happy New Year to you as well! We will make this often during corn season, and I will try it with canned or frozen corn this winter. xoxo. Dear Dana, Let us know if you try it again as written! I made this just now and all I can say is that I LOVE it! We’re so glad you enjoyed it, Jennifer! Does it really taste like cheese?! Or if using from a can, I would recommend using ~1 1/2 – 2 cups total (including the top garnish). I really would like to make this soup again, but if I can’t freeze it, that’s a definite disadvantage…. I truly adore your blog, I’ve made several of your recipes and they NEVER disappoint. I make your vegan biscuits more than I care to admit, and all my bacon loving, cheese addicted friends beg me to make your nacho cheese about twice a month! I blended half but may end up doing it all next time. The coconut flavor could potentially be overpowering. It’s so super sweet, and just tastes like hot summer sun in the best of ways. We’re so glad you enjoyed it, Chiara! Thank you for another great, simple, vegan recipe! Thanks for sharing, Kaitlyn. I thought it might be the 5D. I also swapped the paprika for cayan pepper which made it pretty spicy. Thanks for sharing! Loved it! Do the corn kernels have to be cooked before adding them to the soup? I used a little turmeric to make it more yellow, and a lot of smoked paprika. Satisfying The recipe is great. Have you ever tried freezing this soup? The blended corn actually makes this soup taste like it’s been sweetened, which is a nice and unexpected touch! Do you need to cook the potatoes before making the recipe? I made this tonight with sweet potato. How long can I store this in the fridge? I went with the blended option (1% milk + broth), and it was delicious. Delicious and so easy! Hi to whoever reads this! why comment on a recipe when you have not made it, pointless review. I made your soup on the weekend – it was amazing!!!!! At that point remove the corn cobs and bay leaf from the broth and discard. Thanks for sharing! Xo. Thank you! Thank you! Gotta love easy recipes that everyone loves! Would highly recommend for anyone looking for a nice filling summer soup! Let me know if you give it a try. I am thinking about making it in advance for Thanksgiving. Hit the spot on a hot summer day in Phoenix, AZ. can of full-fat coconut milk in place of the heavy cream. Although I am not looking to go into food photography, I am just getting into photography in general, and am looking for a great lens for detail shots. Topped off my bowl with a few dashes of cayenne pepper and mixed in a TBSP of Italian bread crumbs. Valerie is the sole creator, owner and author of Very Vegan Val. It was perfectly sweet, savoury and well mine was spicy. Added smoked paprika, cumin, ground coriander, and a little cayenne. A crowd favorite at our house. I used frozen corn from Trader Joe’s, unsweetened plain almond milk, 2 T of Nutritional Yeast, and a little extra garlic. It was very good. Needs some more oomph though if you like your food with intense flavor. They added a nice salty crunch! :) Hey, can I ask how you arrange two photos for Pinterest when that photo formation isn’t in your actual post? A really great recipe that is forgiving if you don’t have everything on hand! It wouldn’t be as good/fresh, but it should work! This soup is amazing. Added a few sprigs of thyme because I had some in my fridge, as well as 1/2 c rice (dry) to it to make it more filling. Yay! If you can stand to turn the oven on long enough to make this soup, you’ll be rewarded with the perfect light summer soup, filled with so much corn flavor you’ll be sharing some corny jokes in no time- don’t worry, we’ve added a few below to get you going. I have been trying to find a corn chowder/soup recipe that met the taste and texture my husband and I wanted- this is it! I tried it first a few months ago and I’ve made it every other week since. Success! :’) Keeper recipe. So glad you enjoyed this dish. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I added some jalapeño and some Tony Chachere’s for extra seasoning. It’s the potatoes and corn included (only if you want it creamier and not chunky). Easy and quick to make, and my three year old ate three bowls of it. This soup is the perfect light summer meal. We had this for dinner tonight. Even when it’s not summer, I make this quite often as a perfect comfort food. I supplemented the recipe with some pantry items: kale, white beans (for a bit more protein), and chipotle & hot sauce.